Preheat oven to 350°F. Place bread shapes on 2 large baking sheets and bake until toasted, 6 minutes.

Preheat broiler to high and place a rack 2 inches from heat source. Combine cheese, mayonnaise, pimientos, garlic and cayenne. (Mixture can be made 1 day ahead. Cover and chill.)

Spoon cheese mixture into a small baking dish and broil until mixture is bubbly and top is lightly browned, about 2 minutes.

Bring a pot of salted water to a boil. Preheat oven to 350°F. Spread pumpkin seeds on a rimmed baking sheet and toast for 5 minutes. Let cool.

Combine seeds, parsley and garlic in a food processor and process until finely chopped. With motor running, add oil in a steady stream and process until smooth, scraping down sides of bowl as necessary. Scrape mixture into a bowl and stir in Parmesan, cayenne and cinnamon. Season Pumpkin Ravioli with Pumpkin Seed Pesto Olive Spiders with salt. (Pesto will be thick.)

Cook ravioli according to package directions. Set aside 1 cup pasta cooking water, drain ravioli and return pasta to pot. Gently stir in pesto and enough reserved water to moisten ravioli. Serve immediately.

Preheat oven to 350°F. Rub roast all over with pepper; season with salt.

Warm oil in a large ovenproof skillet over medium-high heat. Place roast in pan and cook, turning every 2 to 3 minutes, until browned on all sides, about 10 minutes total. Remove pan from heat, pour molasses over roast and turn roast to coat in molasses.

Place skillet in oven and cook until center of roast registers 140°F on an instantread thermometer, 40 to 50 minutes, basting with pan juices once or twice during roasting. Transfer roast to a cutting board (preferably one with a lip to capture any juices), tent with foil and let rest for 15 minutes. Set aside pan with juices.

Remove twine and slice roast. Add accumulated juices on cutting board to pan juices and serve with roast.

Preheat oven to 475°F. Line a rimmed baking sheet with foil or parchment paper.

Cut carrots and parsnips in half lengthwise and into 2-inch or 3-inch lengths and so all pieces are same thickness. Toss carrots and parsnips with 2 Tbsp. oil, season with salt, and spread in a single layer on prepared baking sheet. Roast until vegetables begin to brown, 20 to 25 minutes, shaking pan 2 or 3 times during cooking time.

Mix remaining oil, garlic and thyme. Remove baking sheet from oven; drizzle mixture over vegetables and toss. Roast until vegetables are well-browned, 5 minutes more.

Preheat oven to 350°F. Spread nuts on a lined baking sheet and toast until fragrant, 7 minutes, shaking once. Let cool.

Whisk lemon juice, mustard, honey and oil in a medium bowl. Season with salt and pepper.

Place spinach, endives and pear in a large serving bowl and drizzle with dressing. Toss to coat. Sprinkle salad with nuts and cheese, or serve with nuts and cheese on the side. Serve immediately.

Make cake: Preheat oven to 350°F. Butter an 8-inch springform pan. Wrap pan bottom in heavy-duty foil.

Melt butter and bittersweet chocolate in a large bowl set over a pan of simmering water. Remove bowl, stir to combine and let cool to lukewarm.

Whisk eggs into chocolate mixture until well-combined. Scrape batter into prepared pan.

Place springform pan in a roasting pan; pour hot water to 1 inch deep into roasting pan. Bake until cake is set around edges but wobbly in center, 30 to 35 minutes. Remove foil and let cool on a rack. Cover with plastic and chill for at least 6 hours and up to 3 days.

Make glaze: Put milk chocolate in a bowl. Bring cream just to a boil; pour into bowl. Let stand for 5 minutes; whisk until smooth. Cool to room temperature. Remove cake to a platter; spoon on glaze. Refrigerate for up to 5 hours.

To create spiderweb, spoon canned vanilla frosting into a ziplock bag; snip off a tiny corner. Pipe straight lines from center of cake to outer edges. Connect lines by piping curved lines in between, creating web pattern. Pipe spider or place a candy spider on web.

Combine 8 cups apple cider, 1 cinnamon stick, 8 whole cloves and 1 (3-inch) piece of fresh ginger, peeled and cut into 6 small pieces, in a saucepan; bring to a simmer over medium-low heat. Simmer, partially covered, for 15 minutes. Strain into a heatproof pitcher or bowl and serve warm. Serves 8.

Use a wooden skewer or toothpick to make 4 holes on 2 opposite sides of an olive. Insert a rosemary leaf in each hole. Use another rosemary leaf to secure a caper at one end of each olive. Use olives in different sizes and colors. (Pick out the rosemary leaves if you want to eat the olives.)